Mussels in Tarragon Tomato Broth
This is elegant and easy. Clams can be substituted. You can use all fresh herbs, but I tend to used dried to save money, and use only fresh tarragon.
- Ready In:
- 2 lbs mussels
- 1 medium onion
- 2 stalks celery
- 3 garlic cloves
- 32 ounces chicken broth
- 2 tablespoons olive oil
- 28 ounces diced tomatoes
- 1⁄2 cup white wine
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon fresh ground black pepper
- 1 teaspoon salt
- 1⁄2 teaspoon red pepper flakes
- 2 tablespoons dried parsley
- 2 tablespoons fresh tarragon
- 2 tablespoons butter
- Chop onion and celery and saute in olive oil over medium heat.
- Mince garlic and add to celery and onions. Continue to cook until onions are clear, stirring to keep the garlic from burning.
- Deglaze the pan with with white wine. Simmer until the wine is reduced by half.
- Add chicken broth, tomatoes, and all herbs and spices. Bring to a boil, and allow to simmer for at least 15 minutes. Salt to taste.
- While the broth simmers, clean mussels well under cold water to remove any sand and grit.
- Add butter and allow it to melt.
- Over medium heat, add mussels to boiling broth. Cover for 2 - 3 minutes, until all mussels are opened.
- Serve with crusty bread.
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This was really good and subtly spicy (which pleasantly surprised my husband). Although it seems like a lot of ingredients, it really isn't, since these are things I usually have on hand (except the mussels, of course). I simmered the soup for much longer than 15 minutes (personal preference) and didn't add the pepper flakes until adding the mussels.Reply